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Author: Andrew Dornenburg Publisher: Van Nostrand Reinhold Company ISBN: Category : Business & Economics Languages : en Pages : 358
Book Description
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Author: Andrew Dornenburg Publisher: Van Nostrand Reinhold Company ISBN: Category : Business & Economics Languages : en Pages : 358
Book Description
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Author: J. M. Bedell Publisher: Simon and Schuster ISBN: 1582704368 Category : Juvenile Nonfiction Languages : en Pages : 224
Book Description
Describes how to break into the world of culinary arts, includes advice on how to write restaurant reviews, make garnishes, start a catering business, and food photography.
Author: Andrew Dornenburg Publisher: John Wiley & Sons ISBN: 0471287857 Category : Cooking Languages : en Pages : 450
Book Description
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Author: Michael Ruhlman Publisher: Penguin ISBN: 1101525312 Category : Cooking Languages : en Pages : 385
Book Description
"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.
Author: Brandon Fiore Publisher: ISBN: 9781535157117 Category : Languages : en Pages : 50
Book Description
Because of the relentlessly-demanding nature of the culinary industry, you must first be honest with yourself and make sure you're truly passionate about cooking. If you don't have a real passion for what you should be viewing as an art (culinary art), you'll quickly become frustrated along the journey, which will seriously hamper your chances of career advancement. But if you are indeed passionate about cuisine, then becoming a chef may seem like a natural step for you to formalize your culinary interest and turn it into a rewarding career. Besides your undying passion there is the very real possibility of a great salary that you'd earn doing what you love, a great opportunity for career advancement and very positive job-growth projections. You can very easily become overwhelmed with the seemingly endless requirements you're expected to fulfill in the quest of becoming a qualified chef, and that's exactly why this book was written: to clarify the path. Learn exactly where and how to get started, the cost and time commitment requirements, how to overcome challenges (such as the lack of adequate funds to finance your culinary schooling), where to get a job once suitably qualified, and how to advance in your culinary career and move up the ladder - assuming your ambition is to soon become an executive (head) chef.
Author: Anthony Bourdain Publisher: A&C Black ISBN: 1408845040 Category : Biography & Autobiography Languages : en Pages : 386
Book Description
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author: Charles Carroll Publisher: John Wiley & Sons ISBN: 0470125306 Category : Cooking Languages : en Pages : 192
Book Description
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
Author: Dan Liebman Publisher: Firefly Books ISBN: 1770853952 Category : Juvenile Nonfiction Languages : en Pages : 31
Book Description
The I Want to Be... series provides young readers with some exciting opportunities to think... an attractive choice for beginning readers ... Recommended. -- Library Media Connection The I Want to Be... series gives young children a realistic insight into the working day of adults. Easy-to-read captions and color photographs of men and women from different cultures help children understand what's involved in each occupation. Young readers learn all about what it takes to do an interesting job well. Along the way, they appreciate the contributions these workers make to our lives and the world around us. Popular cooking shows on television are capturing the imagination of youngsters as well as adults, and children are keen to know what it takes to become a professional chef. In I Want to Be a Chef, young readers will learn about what goes on behind the scenes of a restaurant. They'll observe chefs mixing, chopping, baking -- and working as a team. They'll find out about training, assisting, different types of chefs, and safe food-handling practices. They'll also learn about chefs who write cookbooks and host television shows. The book ends with a checklist that summarizes the qualities of a good chef. I Want to Be a Chef is packed with real-life photos and includes interesting and easy-to-read captions -- plus a recipe or two. It's a book in which the whole family can become involved.
Author: Andrew Dornenburg
Author: Andrew Dornenburg
Author: J. M. Bedell
Author: Culinary Institute of America (CIA) Staff
Author: Andrew Dornenburg
Author: Michael Ruhlman
Author: Brandon Fiore
Author: Michael Ruhlman
Author: Anthony Bourdain
Author: Charles Carroll
Author: Dan Liebman